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Overhead view of air fryer cake topped with chocolate frosting and cut into some slices.

Air Fryer Cake

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Air Fry
  • Cuisine: American
  • Diet: Vegan


This Air Fryer Cake is a homemade chocolate cake recipe that’s rich and moist, conveniently made in the air fryer and almost as easy as a boxed cake mix!


  • 1 1/2 cups all-purpose white flour (spooned and leveled)
  • 3/4 cup cane sugar (or granulated sugar)
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk (or another non-dairy milk or water)
  • 1/3 cup extra virgin olive oil (or canola, vegetable or avocado)
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • 1 tablespoon vanilla extract


  1. Grease a 7-inch round cake pan with non-stick cooking spray and line the bottom and sides with parchment paper (*see notes).
  2. In a large mixing bowl, sift together flour, sugar, cocoa, baking soda and salt. (Sifting is important to evenly incorporate the cocoa).
  3. Add in the almond milk, oil, vinegar and vanilla and whisk until the cake batter is smooth.
  4. Pour batter into prepared pan and tap the bottom of the pan off a hard surface to help release any air bubbles.
  5. Place the cake in the air fryer basket and air fry on 250F for 55-60 minutes, or until a toothpick inserted into the middle comes out with just a few crumbs on it. (Start checking on the cake after 45 minutes).
  6. Let cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
  7. Top with your favorite frosting and serve.


  1. Your 7-inch round pan should be at least 2 – 3 inches high.
  2. It’s important to grease and line the bottom and sides of the cake pan with parchment paper so the cake releases easily and doesn’t brown too much on the sides.
  3. You just need the parchment paper about 2-inches up the side of your pan. If there is too much parchment paper exposed, the air circulation may blow it around and it will stick to the top of the cake.
  4. After the cake comes out of the air fryer, the top may be a little crispy. That’s okay. It will soften once covered and stored or topped with frosting.
  5. Only let the cake cool in the pan for 10 minutes. If it stays in the pan for too long, the bottom will get soggy.
  6. The cake will be slightly domed with a few cracks. In my experience, the cracks are unavoidable for a cake baked in the air fryer due to the heating element being so close to the top of the cake. If you want the cake level, just trim the top before frosting
  7. I used a Cosori 5.8 quart air fryer for this recipe. If you have a different size, brand or model of air fryer, you may need to adjust the temperature and/or air frying time slightly.
  8. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: air fryer cake, chocolate cake, depression cake